LEMON CHEESECAKE MOUSSE — A delicious, no-bake cream cheese based mousse, with a hint of lemon flavor. An easy but elegant dessert ready in 15 minutes!
When it comes to quick, no-fuss desserts, this easy, delicious Lemon Cheesecake Mousse never lets me down!
All you need is five ingredients and an electric mixer and you can literally whip up this easy but elegant dessert in about 10 minutes!
I make this a lot. If I want to really make the lemon flavor pop I add lemon extract. Everyone loves this dessert. ~ Murry
Trust me, no matter how you mix it up, you want the recipe for this mousse! It’s super simple and there’s no baking involved, so with a little help, it’s something even kids could make.
We enjoyed ours with fresh berries and a sprig of fresh mint for garnish, but it’s completely delicious on its own.
I love this kind of easy dessert recipe that will impress guests, but takes almost no time to make. Plus it can be made ahead of time, so it’s great for entertaining.
I like to serve this mousse in individual dessert dishes. Small Mason jars are fun too! Even shot glasses will work.
You could even add a graham cracker crust in the bottom of your serving dishes for a more cheesecake like dessert experience.
This is my new “go-to” simple dessert. I serve in two ounce cups. ~ Caribe
This mousse also make a great filling for a layer cake, pies, or tarts. It’s such a versatile, pretty, delicious dessert, you’ll find yourself making it again and again.
Like I said, this lemon mousse is elegant but easy, which makes it perfect for entertaining, special events, or just everyday enjoyment.
Trust me, this Lemon Cheesecake Mousse is destined to become your go to dessert recipe for any occasion.
Be sure to save this Lemon Cheesecake Mousse recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Lemon Cheesecake Mousse
- Whipping cream
- Cream cheese
- Lemon curd
- Powdered sugar
Lemon Cheesecake Mousse
This creamy lemon mousse is an easy but elegant dessert that's ready in about fifteen minutes!
- 1 cup whipping cream
- 8 ounces cream cheese, softened
- 1 cup lemon curd or prepared lemon pie filling
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- Fresh berries for garnish, optional
- In a medium bowl, whip the cream with an electric mixer until stiff peaks form.
- In the bowl of a stand mixer, beat the cream cheese and lemon curd or pie filling until smooth.
- Stir in the vanilla and powdered sugar and mix until combined.
- Fold in the whipped cream until fully incorporated.
- Pipe or spoon the mousse into serving dishes. Refrigerate until serving. Garnish with fresh berries, if desired.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 342Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 105mgSodium: 159mgCarbohydrates: 26gFiber: 1gSugar: 23gProtein: 4g
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I would love to win one of these for a friend of mine. She really needs a mixer.
It’s gorgeous!!! I can’t wait to try it.
Thanks for the opportunity to win! Would love to have a mixer like this in my kitchen 🙂 Can’t wait to try this recipe out!
This dessert looks so creamy and fluffy! Thanks!
Can’t wait to try this recipe!
Mousse looks fabulous.
I can’t wait to try out this recipe…love lemon!
Sounds really good. Love to win a H.B. mixer
I want to make this recipe for lemon cheesecake dessert and would like to know if you had used a pastry bag to fill the glasses and if so what tip did you use ? Your presentation is flawless!
P.S. forgot to ask what glassware used and what size,high ball,shot glasses etc.Thanks!
Kind regards from the Netherlands. We’re gonna try this recipe in a day or two. Can’t wait… Thanks!
Can I use whipped cream cheese?
Any idea how far in advance you could make these? I want to make them for my daughter’s birthday (she loves lemon flavored desserts) but am not sure if it would be okay to make them the night before. What do you think?
Oh, I forgot to add earlier… I used the extra dessert as a topping for cupcakes…VERY versatile.
All the wonderful things you can do with a Hamilton Beach stand Mixer, and this delicious sounding Mousse recipe is just one of them.
it looks great love to oun one of those.i could do so much with this.
What a great easy elegant dessert and would be even easier with that beautiful efficient mixer…
Would love it..
As I was reading the recipe it said it serves 8. are the 8 servings for the same size shot glass you used? If so I may need to double this recipe. Looks delicious and I may want to serve it in a bigger portion such as a wine glass for my guests.
I would double the recipe for a wine glass sized serving. You may get a few more than 8, but better than not having enough!
I would love to try this as a filling for a vanilla cake I’m making. Do u think it would be appropriate???as a mousse filling?? Thanks
I think that would be fabulous!
Is the lemon pie filling just a cup of the powder or do you add a cup of the pudding after it’s cooked?
You use prepared lemon pie filling or prepared lemon curd, not powder.
Can I use whipped cream instead of whipping cream?
Yes, but you would have to use more. 1 cup of whipping cream will whip up to about 2 cups of whipped cream.
This is my new “go-to” simple dessert. I serve in 2 oz. cups.
I make this a lot. Often I substitute a dense plain yogurt like Siggies. If I want to really make the lemon flavor pop I add lemon extract. Everyone loves this dessert.
Thank you! 🙂
This will be perfect for the cake that I am making for my parents anniversary! I can’t wait to try this.
Does the powdered sugar serve as any other purpose than to sweeten or do you need it for bulk too? I would like to avoid using it if possible. Thanks.
It is just for sweetening.
Can you replace the powdered sugar with a sugar substitute to make it keto friendly?
I haven’t tried it but I can’t see why not.
Can you make a day ahead?
Enjoyed this very much. The cream cheese should be blended by it self first. It took forever to get it smooth. I will make it again!
What about making this coconut flavored ?
If you can figure out what to use in place of the lemon curd that would give it a coconut flavor, that would probably work. I’m not sure…..coconut cream maybe?
How long do you think this will keep? I would like to make individual desserts for my MIL to have over several days.
I’d say 3-4 days at least.
I’ve made this lovely Lemon Cheesecake Mousse twice now.
However, even after having the cream cheese softened at
room temp I still ended up having some lumps in the dessert
after it was prepared. I ran the mixer for quite some time.
Wonder if you can use cream cheese in the tub instead, or
would that not make a difference.
I think that would be fine. I also find that name brand cream cheese (usually I love generic or store brand) always seems to come out more smooth.
Dorothy J Phinney
Thanks so much for the reply. I actually used the Philadelphia brick, but
maybe next time I’ll try the tub or a store brand.
Great lemon cheesecake mousse! My husband ate 1/2 the recipe the first night! Light delicate flavor when I used Meyer lemons. Easy recipe to follow and had all the ingredients on hand. I highly recommend this recipe!
Could these be frozen and defrosted a couple weeks later?
I’ve never tried that. I personally don’t think they would freeze well. But if you try, I’d love to hear how it goes.
Curious if you can use Neufchatel Cheese in this recipe or is regular cream cheese
Today, I made this recipe exactly as given, and it was wonderful! My whole family loved it, and they want a repeat! They said it was light, refreshing, and delicious! Thank you!
I plan on filling vanilla cupcakes with this mousse. Could I fill the cupcakes the evening before the party?
Should work fine as long as you refrigerate the cupcakes.
I would love to try this recipe, but in Denmark we don’t use cup for mesurement and I haven’t been able to find lemoncurd converted in to grams or deciliters Sugar is not a problem☺️ So would you be able to tell me how much 1 cup of lemoncurd is in Esther gram or deciliters?
1 cup = 237ml
8 oz. = 227g
1 tsp. = 5ml
Download a free converter app or use one online .
Do you think marscapone rather than cream cheese would work?
This looks fabulous & easy but do you have a recipe for the lemon curd? I have a tree full of lemons & would love to do a homemade lemon curd. Thanks!
This is do easy and so good. A great summer recipe.
How much Lemon Extract do you add, please? Recipe sounds great – makes my mouth water! Can’t wait to try it.
Have you ever heard of making Lime curd?